Malgaree Pukhtana ملګری پښتانه

[Nan]

salamon aleykum
here being i am a lebanese girl i will share with u the lebanese meals n dishes n i m sure u ll find it very much delicious ...
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hoping to learn pashto.

[Nan]

lebanese salads recipes


1 - TABOULEH, the most famous Lebanese Salad.



ENJOY
4 servings

Ingredients:
* 2/3 c Bulgur
* 2 c Water
* 2/3 c Minced red onion
* 1 ts Salt
* 1/2 ts Ground allspice
* 1/2 c Finely chopped fresh mint leaves or 1 tb dried, crumbled
* 2 1/2 c Finely chopped fresh parsley leaves (preferably flat-leafed)
* 1/2 c Finely chopped scallion
* 1/4 c Fresh lemon juice
* 1/4 c Extra-virgin olive oil
* 1 1/2 c Finely-diced seeded seedless cucumber ENJOY

Method:
Put bulgur in a heatproof bowl. Bring water to a boil and pour over bulgur. Let bulgur stand 1 hour. While bulgur is soaking, in a large bowl, stir together onion, salt, allspice, and dried mint, if using (do not add fresh mint now), and let stand 30 minutes. Drain bulgur in a sieve, pressing hard to extract as much water as possible, and add to onion mixture with remaining ingredients, including fresh mint, if using. Toss salad well and season with salt and pepper.


_________________
hoping to learn pashto.

[Nan]

lebanese salads recipes

2 - Fattoush, Another famous Lebanese Salad.

Ingredients:
Dressing:
1/2 cup water or light vegetable broth
1 tsp cornstarch
1/3 cup lemon juice
2 cloves garlic
2 tsp sumac
salt
and fresh ground pepper to taste
Salad:
1 head romaine,
washed,
dried and torn into small pieces
1 med cucumber,
diced 2 large firm tomatoes,
diced 4 green onions, chopped
1/4 cup fresh flat-leaf parsley,
chopped 1/4 cup fresh mint,
chopped 1 green bell pepper,
seeded and chopped 1 cup purslane,
chopped 1/2 cup arugula or watercress leaves,
chopped pita bread, toasted and broken into bite size pieces

ENJOY
Using Sumac and Purslane. Sumac, usually sold ground, is ground red berries and used in Middle Eastern, particularly Lebanese, cooking. Puslane is a weed, but makes a nice salad green. Slightly succulent with a lemony flavor. Find it at farmer's markets.

Method:
Mix water or broth with cornstarch in small saucepan over high heat until thickened. Remove from heat and add remaining dressing ingredients and let cook in refrigerator. Mix salad ingredients in large bowl. Add salad dressing and toasted pita and mix well. Serve immediately. Salad can also be eaten sandwich-style inside pitas.

_________________
hoping to learn pashto.

[Nan]

lebanese salads recipes

Salsa Great Salsa Sauce Recipe

Ingredients:
5 large ripe plum tomatoes
1/2 cup chopped green onions
1/4 cup chopped cilantro
1 tablespoon fresh oregano
2 cloves minced garlic
1 teaspoon minced hot pepper
1 tablespoon olive oil
2 teaspoons fresh lim juice
salt & pepper to taste.

ENJOY
2 cups servings

Method:
Dice tomatoes into small pieces and place in bowl. (Tomatoes may be skinned and seeded if desired)
Add the rest of the ingredients and let sit a room temperature to allow the flavors to blend. If not used within 4 hours, refrigerate.


_________________
hoping to learn pashto.

[Nan]

lebanese salads recipes

Khyar Bi Laban Cucumber and Yougurt Salad, Just Great

Ingredients:
2 1/5 lbs. cucumbers
1 lb. 11 oz. laban
1 clove garlic
2 tbs. salt
1 fresh mint plant (about 20 leaves) or 2 tbs.
dried mint, pulverized

ENJOY

Method:
Peel cucumber and cut into thin round slices. Sprinkle over with salt and let sit in a strainer.
If using fresh mint, remove leaves from plant and cut finely. Put the mint aside.
Mash garlic with salt. Add it to the laban. Then add the cucumbers. Mix thoroughly.
Serve in a shallow bowl and add fresh or dried mint as a garnish.


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hoping to learn pashto.

[Nan]

lebanese salads recipes

Fresh Fruit Salad The Lebanese Way

Ingredients:
1 Ripe melon
1/2 A fresh pineapple
1 Oranges (up to 2)
Apple,
pear or strawberries -(depending on season)
2 Ripe bananas

ENJOY
6 servings

Method:
Remove melon from rind and dice.
Cut pineapple into chunks. Peel and section oranges, removing all the white membrane, snip into chunks with kitchen shears.
Toss fruit together. If fruit is nice and ripe, the natural juices will provide plenty of sweetness, so no sugar will be needed.
Dice the apple or pear and if using berries, wash and hull them.
Add to fruit mixture.
Just before serving, peel, slice and add banana.
Mix well


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hoping to learn pashto.

[Nan]

Starters And Side Dishes

BABA GANOUJ

Ingredients:
2 md Eggplants
Juice of 1 1/2 lemons
1/4 c Virgin olive oil
1/2 ts Allspice
1/2 ts Cinnamon
1/2 ts Black pepper Salt to taste
Finely chopped parsley,
Green peppers
Green onions
Pita bread

ENJOY
6 servings

Method:
Wash eggplant & pierce at intervals with a fork. Set on a baking dish & broil close to heat for 20 minutes. Peel & sprinkle quickly with half the lemon juice. Cool & chop finely. Using a small bowl, combine the remaining ingredients. Stir into eggplant & refrigerate. Can be frozen at this point. Serve trimmed with parsley, green peppers & green onion with pita. Some Tahineh is usualy added by mixing it well with the dish (about a table spoon will do ) before serving.

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hoping to learn pashto.

[Feroz]

No match of lebanes food specially salad..
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ستا د سترګو بلا واخلم ناز په ما که

[Nan]

Meat Joint Soup
SHOURABAT MOZAAT


2 1/2 cups soup meat, cubed
3/4 cup rice or fine noodles
1 cinnamon stick
1/4 cup parsley, chopped fine
1 1/2 tsp. salt
1 1/2 tsp. pepper
Several meat bones
Water


The Lebanese housewife used to spend most of the day tending the soup kettle to make this nourishing soup for her family. Today the same soup can be cooked in an hour in the pressure cooker. Its distinctive flavor comes from the cinnamon stick added to the broth. With toasted Arab bread this makes a hearty meal.

Place meat and bones in pressure cooker with enough water to cover. Bring to a boil and skim. Pour off all but 2 1/2 cups of the broth and set aside. Add cinnamon stick to broth and bones in the pressure cooker and cook under pressure for 30 minutes. Reduce pressure. Remove meat and bones. Add rice or noodles and the reserved broth to the pot and cook under pressure eight minutes. Open cooker. Season to taste. Return meat to soup and heat to boiling. Serve in soup bowls garnished with chopped parsley. For variety, add several small whole carrots, a tomato cut in half, several small summer squash and a chopped stick of celery to the broth before adding the rice or noodles.

To prepare this soup in an open kettle, bring meat and bones to boil and skim. Add salt and cinnamon stick. Boil until meat is tender and remove bones. Add rice or noodles and cook until tender. Sprinkle with parsley. Add vegetables as above if desired.

_________________
hoping to learn pashto.

[Nan]

Lentil Soup
SHOURABAT 'ADAS


3 cups lentils
1/2 cup rice (optional)
1/2 cup samneh, or other shortening
1 cup chopped onions
1 1/2 tsp. salt
Water




Another good old fashioned soup is this one developed, of necessity, by Lebanese mountain villages when their winter diet consisted mainly of those foods which they dried in the summer and stored in earthenware jars or homespun sacks for winter eating.

Soak lentils in cold water overnight. Wash and pick over. Place in pressure cooker with water to cover them about an inch. Cook under pressure for 15 minutes. Pass the-soup through a sieve or food mill. Add water to desired consistency. Fry onions in hot fat until brown and add to soup. Simmer for 10 minutes. Add salt. Serve thick and hot with squares of crisp fried bread.

To prepare in open kettle: Wash lentils. Pick them over. Boil until soft. Pass through sieve or food mill. Add fried onions and salt. Add more water if necessary and simmer for 10 minutes.

To either method, add cooked rice if desired (one half cup before cooking). To enhance flavor, braise a beef or lamb bone in a small amount of fat and add to soup at beginning of cooking. Dried pea soup may be prepared in the same way but omit rice.



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hoping to learn pashto.

[Nan]

Meatball Soup
SHOURABAT EL QEEMA

2 1/2 cups ground lean meat
4 Ibs. soup meat, cubed
Several soup bones
1/2 cup samneh, or other shortening
1 1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. cinnamon
1/4 cup chopped parsley
1/2 cup tomato juice, [or 1 Tsp tomato paste and half cup water]
5 cups cold water

Grind meat several times. Mix well with salt and pepper. Shape into balls the size of marbles and brown in hot fat. Bring soup bones and meat to boil with water in pressure cooker. Skim. Cook under pressure for 20 minutes. Add meat balls, rice and tomato juice. Cook under pressure for 10 minutes. Remove bones. Add parsley and cinnamon just before serving. Makes approximately 10 servings.

This is a very old recipe and here is how it was originally prepared. Pound meat well in a stone mortar with a strong wooden mallet—called the jorn and modaqqa—with salt and pepper until meat becomes smooth and pasty. Shape into small balls and brown in hot fat. Brown soup bones in fat. Add tomato juice and seasonings. Simmer until meat balls are done. Add one half cup rice and cook until tender.Add parsley and simmer another three minutes. Add salt to taste.



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hoping to learn pashto.

[Nan]

Yoghurt Soup (Turkish)
YAYLA CHORBASHI


1/2 cup pearl barley
2 large onions, chopped
1 pint yoghurt or laban
3 cups chicken broth
2 Tbsp. butter
1/2 cup chopped parsley
1/4 cup chopped mint
1 tsp. salt
White pepper



Put the barley to soak the night before. Drain well and boil until tender in the chicken broth. Meanwhile cook onion in butter until soft. Combine with barley and broth. Add mint, parsley and salt and pepper to taste. Simmer for one hour. Five minutes before serving time add well beaten yoghurt. Serve in heated bowls.


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hoping to learn pashto.

[Nan]

i want to point to something here
u ll find meals with names such as turkish, egyptian, french ..etc.. but those meals we have got it from ancestors when they were influenced by the deputy of french, n ottomans (turkish) etc thus in our meals we taken some of those --i guess i couldnt express my thinking well but it s this-- ..
so enjoy anyway
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hoping to learn pashto.

[Nan]

Turkish Beet Soup
BORSCH

6 medium sized beets
4 cups water
1 cup stewed tomatoes
2 small onions
1/2 Ib. beef stew meat
4 Tbsp. sugar
1 Tbsp. lemon juice
4 eggs
Salt and pepper


Peel beets and cut into slivers with sharp knife or vegetable grater. Strain tomatoes, forcing pulp but not seeds through the strainer. Add water, chopped onion and cubed meat. Cook gently half an hour. Add lemon juice and salt. Taste for seasoning and simmer another 30 minutes. Pour hot borsch slowly over well beaten eggs and serve at once.



_________________
hoping to learn pashto.

[Nan]

Lentil Soup with Beans and Rice
MAKHLOUTA

1 cup lentils
1 cup hummus (chick peas}
1/2 cup dried black beans
1 cup rice
1/2 cup olive oil
1/2 cup minced onions
1 1/2 tsp. salt
1/2 tsp. caraway seeds
5 cups water


This soup is a winter mainstay and a famous old Lebanese dish.

Soak beans, lentils and chick peas together overnight. Wash and pick over. Cook with the water and salt under pressure for 15 minutes. Boil rice separately and add to the lentil-bean mixture when it is done. Add onions which have been fried in oil until slightly browned. Simmer uncovered until of desired consistency and serve hot in soup plates. Approximately 10 servings.

To prepare in an open kettle: Soak all beans, but not lentils, overnight. Pick over and wash. Cook beans and lentils together in large kettle with plenty of water. When tender, add rice and continue simmering until rice is tender. Finally, add onions which have been fried in oil, salt, and caraway if desired. Simmer a few minutes more.




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hoping to learn pashto.

[Nan]

Rice in Fish Broth
Sayyadieh

1 large fish (weighing about 2 Ibs.}
1 cup olive oil
2 cups uncooked rice
1 1/2 cups chopped onion
Salt
Lemon juice
Water



This flavorful dish is an artful combination of rice and fresh fish.

Clean fish, sprinkle with salt and refrigerate for several hours. Fry fish in olive oil until well cooked. Remove the fish and fry the chopped onions in the same oil well browned. Bone the fried fish, reserving the cooked fillets. Add the head, bones and skin to the fried onions and cook with four cups of water in the pressure cooker for 15 minutes, or for a longer time in an open pan. Strain the broth, discarding solids and reserving the fish broth. Boil the rice (which has been soaked in hot water for 30 minutes) in the fish broth using 1 1/4 cups of broth for each cup of rice. Adjust salt. Simmer the rice on a low fire so that most of the broth will be absorbed. Meanwhile, butter a one-quart mold and arrange sauteed, blanched almonds and pine nuts in it. Spoon cooked rice into the mold. Unmold onto a serving platter. Garnish with large pieces of the fried fish. Serve lukewarm or cold. Serves 6 persons.

Some of the broth may be flavored with a few drops of lemon and served on the side as a sauce for this dish. Crisp radishes are a splendid accompaniment.


_________________
hoping to learn pashto.

[Nan]

Lentils with Chard and Lemon
'ADAS BI HAAMUD

1 1/2 cups lentils
2 1/2 Ibs. Swiss chard leaves
3/4 cup chopped onions
3/4 cup olive oil
1 bunch green kizbara (coriander), or 1 stalk celery
5 garlic cloves
1 1/2 tsp. salt
3/4 cup lemon juice (or to taste)
1 tsp. flour


Wash lentils well and leave to drain overnight. Wash again in morning and pick over. Cook with water to cover in pressure cooker for 10 minutes. Open cooker. Add chard leaves which have been chopped with a few stems and one cup water. Cook under pressure another 8 minutes. Meanwhile fry onions in olive oil. Crush garlic with salt and add to fried onions. Wash and chop kizbara or celery. Add with the onions to the chard and lentil mixture. Stir. Add lemon juice mixed with one teaspoon flour to thicken the sauce. Let simmer until it is like thick soup. Add seasonings. Serve hot. Serves 6.

Save chard stems and boil them to serve as a salad with taheeni (sesame oil).

To cook in open kettle: Boil washed lentils until tender, adding hot water as necessary. Combine lentils with chard, fried onions and garlic mixture. Finish as above.




_________________
hoping to learn pashto.